Sunday, October 02, 2016

Onion Rava Dosa

1 1/2 cup rice flour
1/2 cup rava/semolina
2 Tbsp all purpose flour/maida
1 1/2 tsp cumin seeds
1 tsp whole black pepper corns
1 very finely chopped green chillies
1/4 cup thick buttermilk
1 onion, very finely chopped
2 3/4 cups of water

  • Mix rava with the buttermilk and leave it for 15 minutes.
  • In a bowl mix the rice flour,maida, cumin, pepper, chopped green chilli and salt.
  • Add the rava mixed with the buttermilk. Add water little at a time mixing well so that there are no lumps. The batter should be very thin(so add water accordingly). Check salt.
  • Heat a non-stick tawa. Sprinkle little chopped onions on the tawa(Don't add too much onions as it will be difficult to make the dosa and remove it from the tawa).
  • Mix the batter well(remember to mix the batter well before making each dosa so that the rava does not settle at the bottom). After mixing take a laddle full of the batter and start filling the outer corners of the tawa with the batter and come towards the middle, pouring the batter. Fill in the gaps if any with the batter.
  • Once the dosa gets cooked slightly, drizzle oil on the dosa.
  • Flip the dosa when golden brown on one side. Cook the other side also for few seconds and then remove the dosa onto a serving plate.
  • Serve hot and crispy with coconut chutney and sambar.
Rava dosa takes more time to get cooked than the normal dosa. It tastes best when its hot and crisp.
Remeber the batter should be of very thin consistency in order to get thin and crisp dosas.
You can substitute rice flour with dosa batter . The dosa will be more tasty.
You can omit adding the onions to make normal rava dosa.

Recipe adapted from here


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